Herb-Crusted Lamb Chops With Tomato Chutney - cooking recipe

Ingredients

1/2 cup fresh parsley, chopped
1/4 cup fresh mint, chopped
1/4 cup oil
1 tbsp Cajun seasoning
2 tsp fresh thyme, chopped
8 None French trimmed lamb chops
None None FOR THE TOMATO CHUTNEY
2 tsp olive oil
1 None onion, thinly sliced
1 clove garlic, crushed
1 can (14 oz) diced tomatoes
1/4 cup packed brown sugar
1 tbsp cider vinegar

Preparation

Combine the parsley, mint, oil, seasoning and thyme in a large bowl. Season to taste. Add the lamb chops, turning to coat. Let stand 15 mins to marinate.
For the tomato chutney, heat the oil in a medium saucepan on high heat. Saute the onion and garlic for about 4-5 mins, or until the onion is soft. Add the tomatoes, sugar and vinegar. Reduce the heat to low; simmer, stirring occasionally, for about 12-15 mins, or until thickened. Season to taste.
Heat a grill pan on high heat or preheat the grill to medium-high. Cook the lamb chops for about 2-3 mins on each side, or until cooked to desired doneness. Serve with tomato chutney.